Crushed New Potato Salad with Mustard Dressing
Photography Vanessa Wu.
What better way to enjoy potatoes than crushed with mustard dressing and parsley.
Serves: 4-6
INGREDIENTS
800 grams small waxy potatoes, washed
3 spring onions, finely sliced
2 tablespoons chopped flat-leaf parsley
Dressing
4 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1-2 tablespoons white wine or sherry vinegar
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients together in a large bowl and season. Cook the potatoes in boiling, well salted water until just tender. Drain well.
When cool enough to handle, peel if desired. Lightly flatten with the palm of your hand and add to the dressing. Toss gently to combine. Fold through the spring onions and flat-leaf parsley to serve.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.